A day before + 30 min / 1 hour

 serve 6)

Ideally a rooster, or 1 or 2 chickens (1.5kg, 3.5 lb), cut into 8 pieces or more

1/2 bottle of full-body Burgundy red wine (or Cotes du Rhone)

6 bacon slices (5 oz), diced

0.5 lb (250g) button mushrooms

A dozen small white onions

2-3 cloves of garlic, mashed

2 carrots, peeled and quartered

Sunflower oil, unsalted butter

Bouquet of herbs: 2 sprigs of thyme and 1 bay leaf, tied all together with string

Parsley

Salt and pepper

 

   A day in advance, clean and cut the rooster/chicken in 8 pieces or more. Pour half a bottle of red Burgundy wine over.

 

Add the small white onions, the quartered peeled carrots and the herbs. Cover and put in the fridge.

 

The next day, remove and drain the chicken and vegetables. Put the wine aside for later use.

 

 Brown the chicken pieces with oil in a skillet. Remove the chicken. Using the same skillet, add garlic to the vegetables and heat for a couple of minutes

 

Put the chicken and the vegetables in a large sauce pan. Pour the wine and add salt and pepper

 

Bring to a boil at moderate heat.

 

 Cover and cook at low heat for 1 or 2 hours

 

Heat bacon, onion and mushrooms in a skillet until brown (10 minutes)

 

When the chicken is ready, add bacon, onion and mushrooms in the pan, cook and stir for 2 or 3 minutes. Taste and correct the seasoning,

 

Add parsley to the chicken when finish. Prepare rice or potatoes to serve with Coq au vin.

  

Wine suggestion: red Burgundy wine, or Cotes du Rhone red, Morgon

 20 minutes / 1 hour 10 minutes

 

3 to 4 lbs of lamb (shoulder, neck and breast)

2 tb flour

3 cups lamb or beef stock

4 tomatoes, ripe, peeled, seeded and chopped

5 carrots, peeled

5 turnips, peeled

12 spring onions

1 lb green peas or snow peas

2 garlic gloves, mashed

Herbs: 1 bay leaf, 1/4 tsp thyme

Salt and pepper

Cooking oil

 

Cut the lamb into 2-inch pieces.

 

In a large saucepan or casserole, heat 1 tablespoon of oil. Brown over medium heat a few pieces of lamb at a time. Sauté until brown on all sides.

 

Put all pieces of meat in the casserole, add garlic gloves and cook over high heat for 1 minute.

 

 Remove half of the fat. Toss the meat with flour, salt and pepper. Cook over high heat for two minutes.

 

Warm the stock in a different saucepan. Add to the meat. Boil. Stir. Add the tomatoes and herbs. Boil and simmer for 30 minutes over medium to low heat.

 

Add the carrots, onions and turnips. Simmer for 30 minutes again over medium to low heat.

 

Cook the peas in a saucepan with salted water for 5 minutes. Add to the lamb just 5 minutes before serving. Remove the herbs.

 

Wine suggestion: Red Bordeaux, Cotes du Rhone Villages, Cahors (French Wine Guide).

 

serve 6

3 lbs veal (stew meat cut into 2-inch cube)
1 lb tomatoes (ripe, peeled, seeded)
1/2 lb mushrooms
2 onions (minced)
2 cloves garlic
Peel and juice of 1 orange
Herbs: basil, thyme
2 cups dry white wine
3 tb flour
3 tb olive oil
1 tsp salt
1/4 tsp pepper

Preheat oven at 325 degrees

Heat one table spoon of olive oil in a skillet. Brown the veal meat and put in a casserole.

 Add another table spoon of olive oil in the skillet. Brown the minced onions over moderate heat for 5 minutes.

 Add salt, pepper and flour over the meat in the casserole. Stir over moderate heat for 4 minutes.

Add white wine with the onions in the skillet. Boil for one minute. Pour onions and wine in the casserole. Bring to the simmer while stirring.

 Add the tomatoes and stir. Then herbs, orange peel and juice. Bring to the simmer.

 Cover. Move to the oven. Simmer for 1 hour and 15 minutes, until veal meat is tender.

Add mushrooms. Cook in the oven for 15 minutes. Remove from the oven. Remove the orange peel. Decorate with fresh parsley or basil.

Wine suggestion: Provence rosé, red Bordeaux Supérieur or Graves, red Cotes du Rhone Villages, white Vouvray or Chablis

3 lbs veal (stew meat cut into 2-inch cube)
1 onion
1 clove
1 or 2 carrots
18 white/pearl onions (peeled)
1/2 lb mushrooms
Herbs: 2 sprigs thyme, 3 parsley, 1 rib celery, 1/2 bay leaf
2 egg yolks
1/2 cup whipping cream
1 lemon juice
Butter
Salt
6 / 7 cups water

(serve 6)

Cut the veal into 2-inch cubes. Stick the onion with a clove. Tie together the celery, thyme, bay and parsley.

Melt 3 tablespoons of butter with oil in a dutch oven or casserole. Add the veal. Brown on all sides.

Add the carrots, onion, herbs and salt. Add water to cover the meat.

 Cook over high heat and bring to a boil. Reduce the heat, cover and simmer for 45 minutes.

Peel the white pearl onions. Clean the mushrooms and cut them into quarters. Melt 3 tablespoons of butter in a skillet. Add the mushrooms, salt and pepper. Sauté until lightly browned.

Remove the mushrooms. Add 2 tablespoons of butter in the skillet, add the onions and sauté for 1 or 2 minutes. Return the mushrooms to the skillet and keep warm.

 Combine the egg yolks with the cream and half of the lemon juice in a bowl.

Remove the meat, the mushrooms and onions and place them in a serving dish.

 Pour the cream with the egg-yolk in the meat juice in the casserole. Cook over very low heat for 10 minutes. Do not let the sauce boil. Add the lemon juice, salt and pepper if needed.

 Pour the sauce over the meat in the dish.

Wine suggestion: red (Supérieur or Graves, red Loire, Chablis, Vouvray)